When members of her Master Gardeners class made snacks for their breaks, her new friend Claudette brought one of the most outstanding offerings, a meal in a pumpkin. Claudette got the recipe from her friend Paul Begneaud, an 80-year-old bon vivant and the epitome of Louisiana joie de vivre who loves to cook and entertain in his home, which once was a bank in Scott, La.

Carve out the cap of the pumpkin and remove the seeds, leaving the flesh intact. Gently rinse out the inside of the pumpkin, pat dry and season the inside lightly with salt and pepper. Set aside.

Heat the oil in a large, heavy pot over medium heat. Add the beef and pork, and cook, stirring, until well browned. Add the onion, bell pepper, celery and garlic, and season with the salt, black pepper, cayenne and Cajun seasoning. Cook, stirring, until the vegetables are soft and lightly golden, 5 to 6 minutes.

Add the soy sauce, brown sugar, mushrooms and the chicken soup. Cook, stirring, until well blended, about 10 minutes. Add the rice and water chestnuts and mix well. Remove the mixture from the heat and cool. Spoon the mixture into the pumpkin and place the pumpkin on a large, heavy baking sheet. Bake until the pumpkin becomes soft when pressed with your finger, about 1 ½ hours.

To serve, spoon out the dressing along with some of the pumpkin flesh.
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